Updated: Sep 7
1 large shallot (finely chopped)
1 can White Beans
1 tbsp infused olive oil
6 cups Vegetable or Mushroom Stock
2 Tbsp Vegan Cannabutter Salt and pepper to taste
1 pound Brown Mushrooms (sliced)
Parmesan (to taste)
Parsley for garnish
1.) Prepare the 6 cups vegetable stock, puree the white beans with the stock and set aside.
2.) Add the olive oil to a pot, add the shallot and sauté on medium high for a couple of minutes. 3.) Next you add in the sliced mushrooms, cover the pot and cook for a couple of minutes until the mushrooms have released some of their water.
4.) Remove the lid and add the rice and sauté it with the shallots and mushrooms, for a few minutes.
5.) At this point add 3 cups of veggie/bean stock, stir well, cover, and simmer for around 20 minutes until the stock is mostly absorbed.
6.) Add 1.5 cups veggie/bean stock, stir well again, cover and simmer for around 10 minutes until the stock is mostly absorbed.
7.) Finally, add the last 1.5 cups of veggie/ bean stock, stir well again, cover and simmer for a final 5-10 minutes. It’s ready when all the stock has been mostly absorbed by the rice.
8.) Turn off the heat and stir in the 2 Tbsp of butter.
9.) Add sea salt and black pepper to taste 10.) Serve in a bowl with chopped parsley and some grated parmesan.